You’ll be able to get a decent piece of venison right now but because you can’t be sure if it has been hung long enough, now you need to give it a while to break down the heavy fibres. One thing you can do is to leave it at the back of the fridge for [...]write a comment | Cooking celeriac, red wine, venison
Looking like Medusa’s head, with it’s muddy, gnarled roots, celeriac occupies a rather unglamorous place in the vegetable department. But its mustardy, aniseed flavour brings great rewards. For me Celeriac is way higher up the list than parsnips. Something the Belgian and I will never agree on. Peel and slice a celeriac root and simmer [...]write a comment | Cooking celeriac, croutons, garam masala
Slice two onions and soften them in oil. Add big cubes of lamb neck until beginning to brown on the outside. Next turn the lamb in a little flour, fresh thyme leaves and cayenne pepper. Continue to brown and let the pan get a bit gooey, then cover with water and red wine. When bubbling [...]write a comment | Cooking celeriac, couscous, lamb, stew
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